D-Beat Tepache

In a large pot, bring the water to a boil and add the crushed cinnamon sticks. Let boil for 5 minutes, then remove from the heat and add the cloves.

Wash all of the fruit thoroughly in warm water. Peel the pineapple and save the rinds, then dice all of the fruit into small pieces, except the tamarind. Shell the tamarind. Add the fruit and tamarind, along with the pineapple peels and the piloncillo, to a large, sanitized jar or food-safe container.

When the cinnamon tea cools to lukewarm (temperatures above 120 degrees F will kill the natural yeast), strain the tea and add it to the container with the fruit. Cover the container with cheesecloth or a similar porous covering and allow it to sit undisturbed in a warm environment.

Taste the tepache after 2 days, and add more piloncillo to taste—the mixture should be fresh and fruity. Continue fermentation for up to 2 additional days, tasting twice each day, until the desired flavor is achieved. (Longer fermentation can yield more prominent flavors, but over-fermentation can result in a vinegar taste, or contamination.) When the tepache is ready, strain it into clean bottles, and keep refrigerated for up to 1 week. Serve over ice.